A creamy and flavorful soup made with sweet potatoes, coconut milk, and Thai spices. This comforting dish is perfect for a cozy meal or as a starter.
Ingredients
For the Soup:
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste (adjust to taste)
- 3 cups sweet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 can (400 ml) coconut milk
- 1 tbsp lime juice
- 1 tsp sugar
For Garnish:
- Fresh cilantro leaves
- Red chili slices
- A drizzle of coconut cream
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Serves:
4 people
Instructions
- Cook the Aromatics:
- Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté until softened. Stir in the red curry paste and cook for 1-2 minutes.
- Add Sweet Potatoes and Broth:
- Add the diced sweet potatoes and vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Blend the Soup:
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Add Coconut Milk and Seasoning:
- Return the blended soup to the pot. Stir in the coconut milk, lime juice, and sugar. Simmer for 2-3 minutes, then adjust the seasoning to taste.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, red chili slices, and a drizzle of coconut cream.
Nutritional Information (Per Serving):
- Calories: 220 kcal
- Protein: 3g
- Carbohydrates: 30g
- Fat: 10g
- Sodium: 450mg
Notes
- Add a pinch of cinnamon or nutmeg for extra warmth.
- Substitute sweet potatoes with butternut squash or pumpkin for variation.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Let me know if you’d like more recipes or tips! 😊